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This hearty Pot Roast with creamy mashed potatoes, savory brown gravy, and tender green beans is the ultimate comfort food. Slow-cooked until fork-tender, the beef is rich, juicy, and full of flavor. It’s a timeless family dinner that’s perfect for Sunday meals, holidays, or whenever you’re craving a warm, satisfying homemade classic.🛒 IngredientsFor the Pot Roast:3–4 lb beef chuck roast2 tablespoons olive oil1 large onion, sliced4 cloves garlic, minced2 cups beef broth2 tablespoons Worcestershire sauce1 tablespoon tomato paste1 teaspoon dried thyme1 teaspoon dried rosemary1 teaspoon salt½ teaspoon black pepperFor the Gravy:2 tablespoons butter2 tablespoons all-purpose flour2 cups cooking liquid from the roastSalt and pepper, to tasteFor the Mashed Potatoes:2 lbs Yukon Gold or Russet potatoes, peeled and cubed4 tablespoons butter½ cup warm milkSalt and black pepper, to tasteFor the Green Beans:1 lb green beans, trimmed1 tablespoon butterSalt and pepper, to taste👩‍🍳 InstructionsSeason the roast generously with salt and pepper.Heat the olive oil in a Dutch oven over medium-high heat and sear the roast for 3–4 minutes per side until browned.Remove the roast and sauté the onion for 3 minutes. Add the garlic and cook for 1 minute.Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary.Return the roast to the pot, cover, and cook at 325°F